Pepper Stout Beef

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LarryWolfe

Chef Extraordinaire
Joined
Jan 4, 2005
Messages
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Bealeton
I just came up with the name and this idea.....have been thinking about how I wanted to do this for a couple weeks and now I have a plan.

Starting off with a 4lb chuck roast, seasoned heavily with kosher salt and black pepper. Cooking indirect with only lump, I don't want too much smoke for this. Going to cook as I would for shredded beef and cook until it hit's 165º, then it's going into a bath of Guinness Extra Stout, 1/4 cup worcestershire, 2 whole sliced bell peppers, 1 big red onion, 3 whole seeds and all sliced jalapenos and garlic. I will then continue to cook until it falls apart.

The meat will be served for the game today on mini hard rolls with the option of bleu cheese sauce and a pepper jack cheese sauce.

I hope this turns out as good as it sounds in my head!!

Here's the beginnings on a beautiful wet, soggy and chilly Fall morning with a nice hot cup of coffee!

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Well I hope it isn't bouncing around in that big ole bucket head of yours!
Plan sounds great Larry, can't wait to hear and see the results!
 
The meat is now in the Stout bath and cooking at 325º until tender. The smell already is absurd.......

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Everything is done.....the meat turned out great! My daughter had friends stay over last night and they used all of the milk, so I couldn't make the cheese sauces. So I used the cheese as is. Everything still turned out great!


Started the afternoon off with Orange Marmalade Wings.
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By half time of the HORRIBLE Skins game, the chuck was done.

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andy_christy said:
That looks great! How long did it cook in the Guinness? Did you cook it in with the pepper & onion mixture or shread & then mix together?

I cooked in the Guinness for around 3 hours. I cooked the meat and vegetables all together and shredded (well it really fell apart) right in the liquid vegetable mixture.

I posted the recipe and instructions in the Beef Recipe section if anyone is interested.
 
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